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You are right -- agave is all fructose. You can substitute stevia and honey as recommended above. I have that cook book, and use it occasionally -- I really like the cheese crackers. The woman who wrote the cookbook is crazy about agave, and she uses it in practically everything.

Do watch out though, many of the recipes call for arrowroot -- a pretty heavy-duty starch. Still, probably better than wheat flour. Also, keep any almond meal frozen -- it will go rancid quickly, especially after it is ground.

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Consider this: HFCS is typically demonized - as it should be - and it contains typically 55% fructose, 45% glucose. It can go as high as 60% fructose. Regular white sugar, sucrose, is touted as much healthier, even though it's 50% fructose, 50% glucose. It's really not much better than HFCS.

Agave is somehow toted as a healthy alternative to HFCS. Agave is 70-90% fructose! It is FAR worse for you than HFCS, and it is highly, highly refined and anything but natural IMO. Stick with raw honey, organic maple syrup and from what I'm hearing, palm sugar sounds like it has potential - if you really NEED to use sugar. I haven't found a recipe yet that I can't use stevia with instead of sugar. The only exceptions may be buttercream icings since it's basically whipped confectioner's sugar with butter or shortening...but you can get around that by whipping cream cheese with vanilla and stevia of course!

Don't put your trust in anyone on this forum, including me. You are the key to your own success.